HomeMy WebLinkAboutPRESTON HOLLOW CATERING 2015.04.30\.
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DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DMSION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN LitJ Nf2?5Jht #rr?Jc-
San Date Time In TimeOut Establishment Number • I ~ermit Number I Risk Category Code -
Purpose oflnspection: !-Compliance @outY 3-Field Investigation 4-Visit 5-0ther
Establishment: Pf'rE.sf!iN flo~ L,;jr~/( r:rtSL ~r: \.JtJh./ 7?Jd"Jh131>W
Physical Address: ...:E'J-/9 Wei3{7vJ;I/Sn::;::{ _ Zip: rJS1.D5 I Phonl1J/Jf'1Cfl tJ8£o
OUT IN NA NO cos Food Temkerature/Time Requirements · I
5 Pts Violations equire Immediate Corrective Action Remarks ..... I. Proper Cooling for Cooked/Prepared Food
V' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ;:·· :;~~ .... ·~
v 3. Hot Hold (135 degrees Fahrenheit)
V' 4. Proper Cooking Temperatures
V'" 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Location!femperature
.
OUT IN NA NO cos Personnel/Handling/Source Requirements ... , "·'' "'l':'."''·~'
4 Pts Violations Require Iinmediate Corrective Action Remarks ... 6 . Personnel with Infections Restricted/Excluded ,_,. 1--7. Proper/ Adequate Hand washing
"' r 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
"' 9. Approved Source/Labeling
V' I 0. Sound Condition
,/' 11. Proper Handling of Ready-To-Eat Foods
v~ 12. Cross-contamination of Raw/Cooked Foods/Other
V' 13. Approved Systems (HACCP PlansfTime as Public Health Control) _,., 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
\...r 15. Equipment Adequate to Maintain Product Temperature
\. ~ 16. Handwash Facilities Adequate and Accessible
j..V' 17. Handwash Facilities with Soap and Towels
"" .... 18. No Evidence of Insect Contamination
v"' 19. No Evidence of Rodents/Other Animals
v 20. Toxic Items Properly Labeled/Stored/Used
v -· 21. Manual/Mechanical Warewashing and Sanitizing at (/~~ppm/temperature
........, 22. Manager Demonstration of Knowledge/Certified Food Manager
....... -23. Approved Sewage/Wastewater Disposal System, Proper Disposal
,.....r 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
"" 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
"""' 27. Food Establishment Permit
Subtotal Other v· olations -Require Corrective Action, Not to Exceed 90 Day.s or the Next Inspection, Whichever Comes First
5pt [~ h&Jft[ f;~'fti1Z JN fh;v, 4pt
3pt Lf) 5 j)
Inspected by: ~~ {~ 1J~11DfbS Print: ~ u(.)..r P!!J,UJ.f$> tY--
FlU Received b~ I~"-"'~/~ Print: { I
/Title: Yes/No
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